Slow Cooker Cowboy Casserole
A hearty and flavorful one-pot meal that's easy to prepare and perfect for busy days. Serve hot and enjoy comfort food at its best!
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 can (16-ounce) dark red kidney beans, undrained
- 1 can (14.5-ounce) petite diced tomatoes with juice
- 1 can (10-ounce) diced tomatoes with fire roasted hatch chilies, with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon chipotle powder
- 1 1/2 pounds Yukon Gold potatoes, sliced about 3/8 inch thick
- 1 1/4 cups Colby and Monterey Jack cheese, freshly shredded
Instructions
Preparation
- Lightly spray your crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
- Drain any excess grease from the skillet and transfer the cooked mixture to the crockpot.
- Add the kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
- Remove 1 1/2 cups of the meat mixture and set it aside.
- Layer or wedge the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
Cooking
- Cover and cook on high for 5 hours or on low for 7 hours.
Serving
- Before serving, sprinkle the shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. You can also reheat in the microwave or on the stove until hot. Feel free to swap ground beef for ground turkey or chicken, and add extra veggies for more nutrition.